(for the Zefir)
3/4 cup water, divided
2 t agar gelatin
1/4 cup raspberry-flavored gelatin powder
2 cups sugar
3 egg whites
1 T lemon juice
(for the sponge cake)
6 large eggs
3/4 cup sugar
1 t vanilla extract
1 cup all-purpose flour
1/4 cup dark cocoa powder
1 t baking powder
(for the filling)
2 cups raspberries
1/4 cup raspberry liqueur
(for the buttercream frosting)
2 cups unsalted butter, softened
1 t vanilla extract
1/8 t salt
1/2 cup dark chocolate chips, melted
1/4 cup dark cocoa powder
3 cups confectioners' sugar
(for the glaze)
1/2 cup heavy cream
1 cup white chocolate chips
red food coloring, optional
(for the topping)
fresh raspberries
[how to make]
(for the Zefir)
*Line two 8" cake pans with plastic wrap.
*Line a small baking sheet with parchment paper and prepare a pastry bag tipped with star tip #4.
*Combine 1/2 cup of water and the agar gelatin in a saucepan.
*In a separate saucepan, combine the remaining 1/4 cup of water and the raspberry gelatin.
*Cook both the agar and raspberry gelatin mixtures over medium heat.
*Cook the raspberry gelatin until it has completely dissolved, then set aside.
*Continue cooking the agar until it thickens, about 2 minutes.
*Add the sugar gradually and bring the syrup up to a boil; allow to boil for 2 minutes.
*In a stand mixer bowl, whisk the egg whites for 2 minutes to soft peaks, then slowly pour in the syrup, whisking on medium speed.
*Add the raspberry gelatin mixture and lemon juice last, then whisk on high speed for 7 to 10 minutes; the meringue will cool and thicken.
*Place 2 cups of the meringue into the pastry bag and pipe small dollops onto the parchment paper.
*Divide the remaining meringue evenly between the two cake pans and spread using an offset spatula.
*The zefir will set almost immediately at room temperature.
(for the sponge cake)
*Preheat the oven to 350 degrees and line three 8" cake pans with parchment paper.
*Place the eggs, sugar and vanilla into a mixer bowl.
*Whisk on high speed for 4 to 6 minutes, or until the mixture becomes voluminous and pale in color.
*In a separate bowl, combine the flour, cocoa powder and baking powder.
*Sift the dry ingredients into the batter in small increments, folding gently after each addition.
*Divide the batter evenly among the pans and bake for 18 to 20 minutes, until the tops are set.
*Allow the layers to cool completely.
(for the filling)
*Combine the raspberries and liqueur in a small bowl and crush with a fork.
(for the buttercream frosting)
*Beat the softened butter in a large bowl until fluffy.
*Add the vanilla, salt, melted chocolate and cocoa powder.
*Mix until smooth, then add the confectioners' sugar and beat the frosting for several minutes until fluffy.
(for the assembly)
*Alternating two layers of cake to one layer of zefir.
*Spread each cake layer with raspberry filling and frosting.
*Lift the set zefir out of the pan, discard the plastic and add to the cake.
*Smooth the frosting over the top and sides with a flat spatula.
(for the glaze)
*Heat the heavy cream in a large bowl until steaming hot, then add the chocolate.
*Allow it to sit for a few minutes, then stir until smooth.
*Add a few drops of red food coloring, if desired.
*Allow the glaze to cool and thicken slightly, then pour over the cake, using a spatula to spread it evenly.
(for the topping)
*Garnish with zefir dollops and fresh raspberries.
-makes 10 to 12-
Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.
Labels: cake recipe, chocolate cake recipe, layer cake recipe, zefir cake recipe
